I was shocked at how this dressing stayed bright green in the fridge for over a week! Matzah, salt, and avocado is always a great shidduch, and the salad is not too shabby either!

Creamy Avocado Salad + Dip
- Cooking and Prep: 40 m
- Serves: 6
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Contains:
Ingredients (17)
Salad
Avocado Dip + Dressing
Start Cooking
Prepare the Dip
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Blend avocado, shallot, one tablespoon lime juice, mayonnaise, salt, and pepper with the fresh basil if using. Set aside about half to use as a dip.
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Blend the rest with the remaining two tablespoons lime juice, wine, and honey to use as a salad dressing.
Prepare the Salad
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Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
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Arrange the sweet potato cubes, half the beet sticks, and the chopped onion in a single layer on a baking sheet.
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Drizzle with olive oil, and sprinkle with salt. Roast for 30 minutes.
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To serve: Plate spinach leaves and add roasted veggies. Sprinkle the raw beets on top and drizzle with dressing. Top with toasted almonds.
Credits
Photography: Moishe Wulliger
Styling: Renee Muller
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